In episode two of Point of Origin, we continue on our theme of preservation, and bring you on a trip to Iceland where we meet a chef turned geothermal salt maker, and a farmer there who’s making an extremely regionally specific dairy product.

Thanks to our friends in Iceland, Gisli Grimmson, Bjorn Jonsson of Saltverk, and to Thorgumir Gubratsson of Erpstadir Skyr. Special thanks to Abbie Richert of Finca Coffee for bringing us a salty dispatch! 

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In episode two of Point of Origin, we continue on our theme of preservation, and <a href="https://www.whetstonemagazine.com/journal/pointoforigin-episode2">bring you on a trip to Iceland </a>where we meet a chef turned geothermal salt maker, and a farmer there who’s making an extremely regionally specific dairy product.Thanks to our friends in Iceland, Gisli Grimmson, Bjorn Jonsson of Saltverk, and to Thorgumir Gubratsson of Erpstadir Skyr. Special thanks to Abbie Richert of Finca Coffee for bringing us a <a href="https://issuu.com/whetstonemagazine/docs/salt_article_-_v3">salty dispatch</a>!  Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Point of Origin is about the world of food, worldwide. Each week we travel to different countries exploring culture through food, examining its past and present, and what it teaches us about who we are and how we came to be. Join Whetstone Magazine co-founder host Stephen Satterfield as he connects with those most immersed in defining and preserving global foodways. Along the way we’re drinking natural wine in Australia, sipping tea — Taiwanese Oolong and Sri Lankan Ceylon — and eating frejon, a Nigerian staple with Brazilian origins. The power of food is that it has a story to tell. Point of Origin is a podcast that enthusiastically uplifts the voices of women and people of color. We believe that this diversity isn’t just noteworthy but part of what makes our work essential and distinguished. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences.

Point of Origin

Point of Origin host Stephen Satterfield goes where the ocean meets natural thermal hot springs in this episode from Iceland.

Icelandic Foodways

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/2c9c9999-3b6a-41a9-aad6-ae27017885c4/transcript

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